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These delicious Carrot Oatmeal Breakfast Cookies have a cake-like texture with a light cinnamon spiciness, plus a little tang from a homemade yogurt glaze. You came here looking for a delicious AND nutritious breakfast cookie, well let me tell you – these cookies taste like carrot cake meets oatmeal cookies and are sure to please the whole family!
Why You’ll Love This Healthy Breakfast Idea!
Who wouldn’t want to eat cookies for breakfast!? We all know the health benefits of eating healthy fats like coconut oil and whole foods like carrots and oatmeal, so why be boring with it? Let’s put them in a cookie!! Having these ready and waiting is so much easier than making a bowl of oatmeal in the morning. These healthy breakfast cookies are a great on-the-go breakfast for those busy mornings.
Ingredients Needed
This recipe is full of nutritious ingredients! Here is everything you’ll need to gather up to make these healthy oatmeal cookies!
- coconut oil- to moisten. You can also substitute with apple sauce for a healthy vegan option.
- brown sugar- to sweeten.
- maple syrup- use a good quality pure maple syrup!
- one egg- adds texture and binds everything together
- vanilla extract- for added flavor
- carrots- adds moisture
- all purpose flour- fills out the cookies. Can also use almond flour.
- whole wheat pastry flour- fills out the cookies. Bob’s Red Mill pastry flour is a great option if you can find it. All-purpose flour will work if you’re in a pinch.
- baking powder + baking soda- leavening agents that puff up and rise the cookies.
- salt- helps to balance out all the flavors
- cinnamon + nutmeg- classic carrot cake spices
- old-fashioned rolled oats- gives the best chewy texture in a cookie. Don’t use the instant oats in the little packets for cereal. I prefer Bob’s Red Mill Organic Old-Fashioned Rolled Oats. You can also use gluten-free oats.
For the yogurt glaze-
- greek yogurt– plain or vanilla greek yogurt- I like to use The Greek God’s Greek Yogurt.
- powdered sugar– to sweeten the glaze
- vanilla extract– adds a little flavor!
- milk- if needed to thin out the glaze to a good drizzle consistency.
How to Make Carrot Oatmeal Breakfast Cookies
These healthy carrot cake cookies whip up quickly and the recipe is straight forward. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here are step-by-step directions on what to expect when making this recipe:
Preheat + Prep Cookie Sheet
Preheat oven. Line a cookie sheet with parchment paper or a silicone baking mat and set it aside.
Make the Cookie Dough
In a large bowl, cream coconut oil, brown sugar, and maple syrup together until light and fluffy. Stir in egg, vanilla, and shredded carrots.
Add in remaining dry ingredients (both flours, baking powder, baking soda, salt, nutmeg, cinnamon and old-fashioned oats) to the wet ingredients mixture and stir until just combined. Be sure not to over mix. 😉
Bake + Cool
Using a cookie scoop, make 8 heaping tablespoons of cookie dough onto the prepared cookie sheet and bake until lightly golden brown and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside on a wire rack to cool.
Make the Greek Yogurt Glaze
In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.
Drizzle Glaze Over Warm Cookies
Drizzle yogurt glaze over warm cookies and serve.
Variations- Make These Your Own Way!
To change these breakfast cookies up and make them your own, consider playing around with these ingredients!
- Add Nuts or Seeds: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds, chia seeds, shredded coconut, etc.
- Add Chocolate Chips: white, dark, milk chocolate chips, peanut butter chips, butterscotch chips, etc.
- Add fruit: grated apple or diced dried fruit
- Switch Out Spices: ginger, cardamom, clove, etc.
Storing Carrot Oatmeal Breakfast Cookies
Store leftover cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze these cookies!
To Freeze, place cooled cookies in a freezer safe, airtight container or zip top bag. Place in freezer for up to 2 months. Allow to thaw at room temperature.
FAQ About Carrot Oatmeal Breakfast Cookies
Technically you can. Just be aware that the chewiness and texture will not be the same as the recipe directs.
Yes! The taste and texture won’t change enough to notice a difference.
Yes! These are great for make ahead and meal prep! They store at room temperature in an airtight container for up to 2 weeks! They also freeze really well for up to 2 months!
More Sweet Breakfast Recipes to Try!
- Easiest Overnight Oats
- Carrot Cake Protein Bites
- Oatmeal Pancakes
- Carrot Cake Oatmeal
- Whole Wheat Carrot Muffins
I hope you love these breakfast cookies as much as we do! It’s a great recipe to meal prep some breakfasts for the week, as well as a healthy Easter snack! The printable recipe card is down below. Enjoy, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Carrot Oatmeal Breakfast Cookies
Ingredients
For the cookies-
- 1/3 cup coconut oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup grated carrot
- 1/4 cup unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup rolled oats
For the glaze-
- 2 tablespoons greek yogurt
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- milk if needed
Instructions
- Preheat oven to 350° F. Line a baking sheet with silicone baking mat and set aside.
- Cream coconut oil, brown sugar and maple syrup together until light and fluffy.
- Stir in egg, vanilla extract and carrot.
- Add in all remaining dry ingredients and stir until just combined.
- Using a cookie scoop, scoop 8 heaping tablespoons of dough onto prepared baking sheet and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
- In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.
These were super yummy! We all enjoyed them here at home. I will reduce one/both of the sweeteners a little bit next time, however.
Can’t wait to try different add-ins!
If you don’t have wheat pastry flour can you use jusr the unbleached all purpose flour.
yes!
It says before the recipe card that all purpose flour instead will work if you’re in a pinch.
Hi Lauren, my name is Laeta and I’m new . How do I make the breakfast oatmeal / carrot cookies gluten free.
hey! thanks for the lovly recepy 😉 just a question about the frosting- does it get stiff in room temp?
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Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.
I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!)
Does anyone know the rough amount of calories per cookie or batch ?
I’m also looking for nutritional info on this recipe, please
[…] Healthy Carrot and Oat Breakfast Cookies Lauren’s Latest […]
[…] Healthy Carrot Oat Breakfast Cookies with Greek Yogurt Glaze […]
[…] making and devouring cookies for breakfast, I was enthralled with the idea of turning my breakfasts into desserts. My thighs, however, were […]
Wow! Yummy! Delicious! Full flavored! Great texture! What else can I say, but these are the best tasting “healthy cookies” I’ve ever eaten! Thanks for the recipe!
Great recipe! Will be linking back to this in my post tomorrow.
[…] a girl who’s looking to start her collection! Not to mention Lauren has an adorable little daughter who sometimes makes an […]
Wow ~ these look so yummy! And it’s another way to get my 3y.o. dd. to eat more carrots! We are going to make this recipe when she wakes up from her nap.
I’m following you on Facebook & Pintrest, and I’ll be sharing some of your wonderful food ideas on Pintrest (with link back to you in the despription, bien sur!) 🙂
Just made these… amazing!
I used margarine instead of maple syrup since it was all I had. Also used all regular whole wheat flour. Yum!!
We made these this afternoon and they were delicious. Sorry if this seems obvious but I did have a question about the coconut oil. Should I have melted it first, as if it were butter? Thanks 🙂 Melissa
I used less powdered sugar in the glaze and mixed some grated carrot in there as well. Also, I threw some red quinoa in for good measure.
You know I’m all for cookies for breakfast! Yeee-umm!
First off your daughter is so stinking cute!!! 2nd… cookies for breakfast? I’m in!
Cookies for breakfast? I’M SO IN!
Cookies for breakfast are the best!!
I love the idea of a cookie for breakfast … delicious and portable (which means I could sleep longer)!!! Also, your daughter is ADORABLE.
I’m all about cookies for breakfast!!
these are a must-try!! i already know a friend who loves carrot cake.. and will adore these!!! 🙂
I could DEFINITELY get on board with a breakfast cookie. And I’m so intrigued by that greek yogurt glaze.
Btw, your daughter is so adorable!
I love breakfast cookies…especially with carrots! These look wonderful 🙂 PS: I kind of want to put that greek yogurt glaze on…everything.
haha your daughter cracks me up..i laughed out loud when i read “my daughter doesn’t know what wait means” — i’ve never had carrot cake before cause i’m scared of the carrot taste but shoooot, these look so good that i don’t even currr!
I am always a fan of cookies for breakfast and I love the idea of that glaze!
These look great, Laurent! Thanks for sharing…
Sounds great! Your daughter is too cute!
What a cute helper you have! And great breakfast cookies.
Your little girl is sooo cute!! AND cookies for breakfast is always a good idea 🙂
Such a smart idea for healthy cookies. This is just my kind of recipe and I can’t wait to try these!
Your batch must be extra sweet with the little helper you have – looks like she baked lots of love right in to the batch….
Someone asked what could you use instead of coconut oil I found this on google.
Best substitute for coconut oil
Butter (best for baking). The very best substitute for coconut oil in baking is the same amount of butter!
Olive oil (non-baked). Olive oil is a plant-based oil like coconut oil, and works well as a 1-for-1 replacement.
Neutral oil, like grapeseed oil or sunflower oil.
I want to make these cookies too they look and sound delicious.
These look great! One question, can I use a different oil since we can’t do coconut, would it be the same amount? Thanks!
What a gorgeous site! My only problem is that I’m having a hard time deciding what to make first! Your pictures are so pretty. What camera do you use?
Thanks!
They look perfect, Lauren! A plate of your carrot oat cookies and a full cup of coffee and you’ve got yourself one hellofa Sunday breakfast!
I have a healthy carrot cake recipe waiting in my drafts folder that I have totally forgotten about until I just saw this post. How did I let that happen…whoops!
These look awesome and love the yogurt glaze idea!
These look SOOOO fantastic! They look simple to make & I love the healthy ingredients. Definitely a must-make for me! Happy Friday to you & your sweet girl 🙂
I am loving that Mickey Mouse Band-aid in the “Cookieees!” picture. 🙂 So cute.
Yes on the breakfast cookie thing. Love this!
I’ve done the cookie thing for breakfast before too, nothing wrong with that! 😉 These look amazing. If anything has carrot cake in the description, I’m in, no questions asked. Happy weekend!